A vegan Spinach Cream that can be used on its own or mixed with other vegetable creams.
Use it as a spread on bread for sandwiches, or as a sauce or side dish for some grilled meat.
If you don't use it all instantly, keep it in the refrigerator.
Add 3 tbsp of salt to a pot with 8 cups of water and bring it to a boil over high heat. Prepare a bowl full of cold water
Pick 1 kg of spinach leaves
Add the spinach to the boiling water and use a skimmer to submerge. Wait 30s and remove the leaves
Transfer the leaves to the cold water to cool down quickly
Transfer the leaves to a strainer over a bowl. Squeeze them to remove the excess water
Place the spinach leaves in a tall container. Mix with a hand blender on high speed until smooth
Add ¼ cup of the puréed spinach to a tall container
Season with salt and black pepper to taste
Drizzle extra virgin olive oil to taste and add 1½ tbsp of water
Blend with a hand blender on high speed until smooth. The spinach cream is ready
Yield ⅓ cup
Extra Virgin Olive Oilto drizzle
Black Pepperto taste